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Cooking Lunch in the Office, Guerilla-Style

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Here at FOOD52 we occasionally spend time in the kitchen replicating our favorite lunch-at-work items, like Amanda's 'wichcraft-inspired Shrimp and Chorizo Sandwich above. But Brian Palmer, the author of this Slate piece on guerilla cooking in the office itself, totally has us beat! He describes bringing a hot plate or fondue pot into the office along with a skillet -- non-stick for easy cleanup and fewer questions in the office kitchen -- along with a toiletry case full of spices. It's best to prep ingredients at home for quick preparation on the job, as with his recipe for vegetables with couscous and toasted nuts.

The idea is more than a little crazy, but to be honest, so is paying $10 for a so-so sandwich every day at noon. Would you cook in your office if you could?

You Don’t Need a Kitchen To Be a Chef from Slate

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Comments (2)


over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

i agree with LBF, although for some people, cooking even in less than ideal surroundings could provide a welcome break from whatever they do in the office. I found the article rather interesting. These tricks sound helpful for going away on weekends, too, when you know you'll be making a meal or two on the fly, in a rental with unknown and/or substandard equipment. Love the idea of putting the spices, etc. in a cosmetic case with divider pockets! I have a little kit, but it's not as convenient as it could be. We like to backpack, so this has gotten me thinking about ways to improve my wilderness "kitchen" as well. ;o)


over 3 years ago LE BEC FIN

While this could be seen as antagonistic, it's not intended that way. My take on this question is that there are now available, through Trader Joe's and Whole Foods, so many delicious prepared foods, frozen and refrigerated, that I would opt for an inexpensive daily work lunch through those channels. Nuking, sauteeing, steaming- from a package. An hour is too short a time for a mental break during a long work day; I want as much of that time to be available to me for down time, non-production time.